Eggplant stuffed with cheese and bread

Eggplant stuffed with cheese and bread

Ingredients

• Eggplant - 4 pcs.
• Adyghe cheese - 80 g
• Hard cheese - 80 g
• Curd - 60-70 g
• Bread - 4 slices
• Milk - 150 ml
• Eggs - 2 pcs.
• Seasoning "Tomatoes, basil, garlic" - 3 tsp
• Hot pepper - 1 pinch
• Mixture of peppers - 1/4 tsp
• Salt - to taste

Directions

1. Remove stems from eggplant and cut in half. Boil eggplant in salted water for 7-8 minutes.
2. Knead Adyghe cheese with a fork and mix it with cottage cheese and hard cheese grated on a fine grater.
3. Separately, mix small pieces of bread with milk.
4. Scoop out the pulp from the cooled eggplant with a spoon.
5. Mix the pulp with the filling and add soaked bread, a couple of eggs, hot peppers, a mixture of peppers and seasoning.
6. Then we stuff the eggplants with the resulting homogeneous mass.
7. We put the stuffed eggplants in the oven for 25-30 minutes at a temperature of 200 degrees.
8. Ready stuffed eggplants on top can be decorated with chopped herbs.
9. Bon appetit!